For dinner tonight, I made kalbi, warm fennel salad and a root beer risotto.
For the kalbi, I used a recipe from Food Network which you can find here.
In case you aren’t familiar with kalbi (or galbi), it is a korean barbecued short rib. To really do this right, you would purchase korean cut short ribs. The cut is sometimes called “flanken.” It’s a smaller cut of meat that grills faster. However, I bought American style short ribs and sliced the meat off of the bone. I also bought a small sirloin steak and thin sliced that to see how the two different types of meat fared in this cooking style.
I pretty much followed the food network recipe to a T, except I could not find Mirin in our local grocery store and didn’t feel like hitting an Asian store in the rain today. So I used white cooking wine instead. Also, in hind sight, I would add three times as much green onion as it calls for, and 2/3 as much soy sauce, as I found the marinade to be a bit salty.
Other than that, I thought they turned out delicious!
Kalbi with warm fennel salad
For the side dish, I wanted to create something light, that would compliment the heavy flavors and feeling of the beef main dish. I decided to create a warm fennel salad. While I don’t think the salad is something I would make on its own just for fun, I thought it was an excellent side dish to the kalbi.
It’s also a Sasha-Original-Recipe! 🙂
Ingredients:
1 bunch fennel, sliced thin
1 stalk celery, sliced into thin half moons
6 baby carrots, sliced into small rounds
1/8 cup cooking wine
1/2 nectarine, diced
1/2 tbspn chili oil (optional, can use any oil)
1 tspn mango vinegar (optional)
Heat a pan with 1/2 tbspn oil. I used chili oil to add flavor, but you can use olive oil, grapeseed oil, or any other anti-stick. Add in fennel, and sautee in the oil for about 1 minute. Add the other vegetables and the cooking wine. Let cook for about 4 minutes. Add in cooking wine, vinegar, and nectarine. Cook until vegetables are slightly tender but still crisp. It’s a warm salad, not a stir fry!
Warm Fennel Salad shown with kalbi.
And finally, the dessert! I made a root beer float dessert risotto!
A recipe completely of my own making! Here it is:
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Ingredients
:
Rice:
1 cup arborio rice
Flavoring Liquid:
1.5 bottles of IBC rootbeer (2 cups)
Base for toasting risotto:
1 tbspn butter
1 tbspn brown sugar
1 tspn dark rum
Base Liquid:
3.5 cups 1% milk
5 green cardamom pods
1 stick cinnamon
1 tspn vanilla
Topping:
2 tbspn marscapone
1 tbspn rootbeer
Instructions:
In a pot, put all of the base liquid ingredients in a pot and heat until warm. Take care not to burn or boil the milk. Keep it handy and on a low boil.
In a skillet, heat the base for toasting risotto. Once the butter is melted and the sugar stirred in, then add the rice. Stir the rice until the grains are glassy. Add in 1 c of rootbeer and stir until it is absorbed. Add in .5 cups of root beer and stir until it is absorbed.
Start adding in the base liquid one ladle full at a time, stirring until it is absorbed. Do not feel like you have to stir in ALL of the milk, but keep adding it in until the risotto is cooked, tender, and creamy. At the end, add in 1/4 cup of root beer to create a delicious frothiness.
Serve warm. Use the remaining rootbeer to top off your risotto root beer float (the warm risotto absorbs it pretty fast). You can add a creamy marscapone topping if you’d like. I stirred the marscapone and rootbeer together and then put a dollop on top.
Ta da!
Sash Around the Clock 